Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/2567 |
Resumo: | A one-stage continuous primary beer fermentation with immobilized brewing yeast was studied. The objective of the work was to optimize the operational conditions (aeration and temperature) in terms of volumetric productivity and organoleptic quality of green beer. The system consisted of an internal-loop airlift reactor and a carrier material prepared from spent grains (a brewing by-product). An industrial wort and yeast strain were used. The immobilized biomass (in amounts from two to sevenfold greater than free biomass) contributed 45-75% to the total fermentation. The volumetric productivity of the continuous system was as much as five times higher than that of the batch fermentation. An optimum higher-alcohols-to-esters ratio in green beer was found at approximately 2 mg/L of oxygen dissolved in wort, mixing induced by pure CO2, and temperatures at 13-16ºC. At high total biomass concentration, the diacetyl formation was low, and the volumetric productivity of the system was high. Therefore, the amount of immobilized biomass in the reactor has to be kept at high concentration by regular replacement of the carrier losses. |
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Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditionsImmobilizationInmovilizaciónScience & TechnologyA one-stage continuous primary beer fermentation with immobilized brewing yeast was studied. The objective of the work was to optimize the operational conditions (aeration and temperature) in terms of volumetric productivity and organoleptic quality of green beer. The system consisted of an internal-loop airlift reactor and a carrier material prepared from spent grains (a brewing by-product). An industrial wort and yeast strain were used. The immobilized biomass (in amounts from two to sevenfold greater than free biomass) contributed 45-75% to the total fermentation. The volumetric productivity of the continuous system was as much as five times higher than that of the batch fermentation. An optimum higher-alcohols-to-esters ratio in green beer was found at approximately 2 mg/L of oxygen dissolved in wort, mixing induced by pure CO2, and temperatures at 13-16ºC. At high total biomass concentration, the diacetyl formation was low, and the volumetric productivity of the system was high. Therefore, the amount of immobilized biomass in the reactor has to be kept at high concentration by regular replacement of the carrier losses.Una fermentación primaria continua de una etapa de cerveza con levadura cervecera inmovilizada fue estudiada. El objetivo del trabajo era optimizar las condiciones operacionales (aireación y temperatura) en términos de la productividad volumétrica y calidad organoléptica de la cerveza verde. El sistema consistió de un reactor de transporte aéreo de lazo interno y un material portador preparado de granos gastados (un subproducto de elaboración de cerveza. Una cepa de levadura y mosto industrial fueron utilizados. La biomasa inmovilizada (en cantidades de dos a siete veces mas que la biomasa libre) contribuyó el 45-75% a la fermentación total. La productividad volumétrica del sistema continuo era tanto como cinco veces más que el de fermentación por etapas. Un cociente óptimo de alcohol alto a esteres en cerveza verde fue encontrado aproximadamente a 2 mg/L de oxígeno disuelto en mosto, mezclamiento inducido por el CO(2) puro, y temperaturas de 13-16°C. En alta concentración total de biomasa, la formación de diacetilo era baja, y la productividad volumétrica del sistema era alta. Por lo tanto, la cantidad de biomasa inmovilizada en el reactor tiene que ser guardada en alta concentración por el reemplazo regular de las pérdidas del portador.Fundação para a Ciência e a Tecnologia (FCT) - SFRH / BPD / 3541 / 2000.American Society of Brewing ChemistsUniversidade do MinhoBrányik, TomášVicente, A. A.Cruz, José MachadoTeixeira, J. A.20042004-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/2567eng"Journal of the American Society of Brewing Chemists". ISSN 0361-0470. 62:1 (2004) 29-34.0361-0470http://www.asbcnet.org/http://www.asbcnet.org/journal/abstracts/2004/1216-01a.htminfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:32:06Zoai:repositorium.sdum.uminho.pt:1822/2567Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:27:28.083387Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
title |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
spellingShingle |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions Brányik, Tomáš Immobilization Inmovilización Science & Technology |
title_short |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
title_full |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
title_fullStr |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
title_full_unstemmed |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
title_sort |
Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions |
author |
Brányik, Tomáš |
author_facet |
Brányik, Tomáš Vicente, A. A. Cruz, José Machado Teixeira, J. A. |
author_role |
author |
author2 |
Vicente, A. A. Cruz, José Machado Teixeira, J. A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Brányik, Tomáš Vicente, A. A. Cruz, José Machado Teixeira, J. A. |
dc.subject.por.fl_str_mv |
Immobilization Inmovilización Science & Technology |
topic |
Immobilization Inmovilización Science & Technology |
description |
A one-stage continuous primary beer fermentation with immobilized brewing yeast was studied. The objective of the work was to optimize the operational conditions (aeration and temperature) in terms of volumetric productivity and organoleptic quality of green beer. The system consisted of an internal-loop airlift reactor and a carrier material prepared from spent grains (a brewing by-product). An industrial wort and yeast strain were used. The immobilized biomass (in amounts from two to sevenfold greater than free biomass) contributed 45-75% to the total fermentation. The volumetric productivity of the continuous system was as much as five times higher than that of the batch fermentation. An optimum higher-alcohols-to-esters ratio in green beer was found at approximately 2 mg/L of oxygen dissolved in wort, mixing induced by pure CO2, and temperatures at 13-16ºC. At high total biomass concentration, the diacetyl formation was low, and the volumetric productivity of the system was high. Therefore, the amount of immobilized biomass in the reactor has to be kept at high concentration by regular replacement of the carrier losses. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004 2004-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/2567 |
url |
http://hdl.handle.net/1822/2567 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of the American Society of Brewing Chemists". ISSN 0361-0470. 62:1 (2004) 29-34. 0361-0470 http://www.asbcnet.org/ http://www.asbcnet.org/journal/abstracts/2004/1216-01a.htm |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
American Society of Brewing Chemists |
publisher.none.fl_str_mv |
American Society of Brewing Chemists |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132765954768896 |